Qualifying participants on the best professional methods to manage and operate restaurants. This program is based on the experience of leading restaurants. It also explains and applies financial and marketing process, procurement process, suppliers, team management, conformity of specifications, food safety, production operations, storage and customer service.
training content
Classification of restaurants
the cycle of receiving and preparing raw materials
Opening and closing procedures
workspace Planning and processing in restaurants
Financial management of restaurants
Marketing and Branding design for restaurants
Procurement Management and selecting of suppliers in Restaurants
Managing inventory
Production management Human Resources Departement
Food safety and international specifications
Customer service
planning Menu food list
utilities picking
what we offer
Scientific Material
A vocational Certificate issued by the Ministry of Tourism
The name of the program as it will appear on the certificate
